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In terms of food production, cheese production is the oldest in Montenegro. The recipe of cheese making has been passing from generation to generation in most households. Geographically Montenegro is very suitable for cattle breeding. Cheese types vary from area to area. In the south of Montenegro, around the area of Cetinje in the city of Njeguši, Njeguši cheese (made from goat’s milk) is produced. After coagulation, this cheese is aged for a minimum of 3 months in a cool and dry place. As it is rich with dairy fats it has a rich fat content. It's dry in texture.

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Other cheeses from Montenegro: Buča, Cijeli sir, Kajmak/Skorup, Prljo, Puni, Zetica